紫薯黑米营养粥的研制  

Preparation of Purple Potato Black Rice Nutritious Porridge

作　　者：吴淼 张星灿 杨健[1] 白菊红 钟雪婷 刘建 华苗苗 康建平 WU Miao;ZHANG Xing-can;YANG Jian;BAI Ju-hong;LIU Jian;HUA Miao-miao;ZHOGN Xue-ting;KANG Jian-ping(Sichuan Oriental Staple Industry Technology Research Institute,Chengdu Sichuan 611130,China;Sichuan Food Fermentation Industry Research and Design Institute,Chengdu Sichuan 611130,China)

机构地区：[1]四川东方主食产业技术研究院,四川成都611130 [2]四川省食品发酵工业研究设计院,四川成都611130

出　　处：《食品与发酵科技》2019年第4期75-81,共7页Food and Fermentation Science & Technology

基　　金：成都市科技项目(2018-YF05-01466-SN)

摘　　要：本实验选择原料紫薯丁、黑米、糯米、大米、小米、薏苡仁制作营养粥,在均匀设计法的基础上,以感官评分为指标,确定6种原料的最佳配比;实验结果表明:以水的添加量为基础,紫薯丁1.28%、黑米1.99%、糯米4%、大米1.63%、小米1.99%、薏苡仁1.48%,感官得分最高为44.99分;并在均匀设计实验的基础上研究紫薯黑米营养粥的稳定性,结果表明:以水的添加量为基础,魔芋精粉0.2%、奇亚籽粉3%,稳定性最佳。In this experiment,purple potato,black rice,glutinous rice,waxy millet and Coix’s kernel were selected to make nutritious porridge.On the basis of uniform design method,the best proportion of six kinds of raw materials was determined based on sensory score.The results showed that based on the amount of water,purple potato diced 1.28%,black rice 1.99%,glutinous rice 4%,rice 1.63%,waxy millet 1.99%,Coix seed 1.48%,the highest sensory score was 44.99;The stability of purple potato black rice nutritious porridge was studied on the basis of uniform design experiment.The results showed that on the basis of water addition,Konjac refined powder 0.2%and Chiya seed powder 2%,best stability.

关 键 词：营养粥 均匀设计 感官得分 稳定性 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]